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Watermelon and Mango Sorbet

If you don’t have an ice cream maker, let me give you a reason to get one. I am a bit of an ice cream obsessive, and these watermelon and mango sorbets are everything this summer. Made with whole fruit and no processed sugar, they’re pretty guilt-free. I should also mention that they’re easy to make. Just puree ripe fruit and pour into your ice cream maker. The mango and watermelon sorbets are my favorite, but really any fruit would work. A while back I posted a recipe to my pineapple basil vegan ice cream, a similar fruit-based ice cream using coconut milk.

Most fruit will work here. Tropical fruit like papaya or guava, and pineapple as I mentioned. Also try any melon, like cantaloupe or honeydew; or berries strawberries, blueberries, raspberries or blackberries. You can always mix and match of course. Add mint or basil. Lemon or lime. To sweeten, add some honey or agave to taste, if needed. Most of the time I don’t add any additional sweetener. Also, if you’re an adult, you can use these as a base for a cocktail. Example: dark rum + mango, tequila blanco + watermelon. Add an extra squeeze of lime and drink poolside.

So this is less of an actual recipe and more of a how-to. I have a small ice cream maker and worked in increments of one quart. So using fresh fruit, I blended to a liquid puree 6 cups of fresh cut fruit and added the juice of one lime. I added honey to the watermelon (it was not super sweet) but no sweetener to the mango (it was very ripe). Also, I used seedless watermelon and champagne mangos. I left the little white seeds in the watermelon, and picked out the occasional larger seed. Mangos were peeled and chopped. That’s it, that is the base. Pour in an ice cream maker (make sure your base has been frozen overnight) and blend until slushy. Serve immediately or freeze until solid. Enjoy. The whole-fruit makes such a smooth, ice cream-like body that you won’t feel like you’re missing out at all.